ATIS x The Olive Oil Guy

Raising the bar for salad in the UK.

Dear Olive Friend,

Something has been quietly missing from the salad category.

For years, we’ve obsessed over ingredients — organic greens, seasonal vegetables, responsibly sourced proteins. But one of the most important elements on the plate has been overlooked.

Olive oil.

Not just any olive oil — proper extra virgin olive oil. Fresh. Traceable. Varietal. Made with intent.

That’s what makes this collaboration with ATIS different.

The first of its kind in the UK

ATIS is now the first salad bar in the UK to use sommelier-certified olive oil across its menu.

This isn’t a marketing claim. It’s a fundamental shift in how olive oil is treated in foodservice.

Instead of anonymous blends or commodity oils, ATIS has chosen to use olive oil that has been carefully sourced, professionally tasted, and quality-verified at a sommelier level.

Because if you care about what goes into your bowl, you should care about what finishes it.

Why olive oil matters more than you think

Olive oil isn’t just a dressing. It’s the final layer. The thing that ties everything together.

A high-quality extra virgin olive oil adds freshness, complexity, balance, and nutritional integrity. A poor one does the opposite.

In most foodservice environments, olive oil is treated as a cost line. At ATIS, it’s treated as an ingredient.

Sourced from Andalucía, Spain

For this collaboration, we’ve sourced a Spanish extra virgin olive oil from Andalucía — one of the most important olive-growing regions in the world.

This oil is early harvest, cold pressed, single origin, and rich in polyphenols.

Flavour-wise, expect something vibrant and structured — green notes, a gentle bitterness, and a clean peppery finish.

It’s designed to elevate, not overpower.

A new chapter for us

This marks our first real step into foodservice.

Until now, The Olive Oil Guy has lived primarily in retail — shelves, homes, kitchens.

With ATIS, we’re stepping into a new environment: high-quality, fast-paced, ingredient-led food.

And importantly, doing it without compromising on quality.

The bigger picture

This isn’t just about ATIS.

It’s about changing how olive oil is perceived in everyday food.

Moving away from commodity. Towards craft.

From something you pour without thinking… to something you choose with intention.

If you’re eating at ATIS, you’re not just having a salad. You’re tasting what happens when every ingredient — including the olive oil — is taken seriously.